Chef (NOC 62200)WESTCORP PROPERTY MANAGEMENT INC

Chef (NOC 62200)

The Chef will work in the hotel’s restaurant and food service kitchen, preparing meals and specialty dishes for hotel guests, restaurant customers and functions as required. The Chef will work as part of an established kitchen team under the direction of the Head Chef. The Head Chef is responsible for the overall leadership and management of kitchen operations. The Chef position is a hands-on culinary role focused on food preparation, cooking, coordination of assigned kitchen activities, consistency of food quality and support for the cooks working in the kitchen.

Posted by Employer: WESTCORP PROPERTY MANAGEMENT INC.

Location: Bonnyville Neighbourhood Inn, 5011-66 Street, Bonnyville, AB, T9N 2L9

·        Salary: $32.00 to 38.00 hourly (To be negotiated) / 30 to 40 hours per week

·        Terms of employment: Permanent employment, Full time.

·        The successful candidates must be flexible to work shifts according to hotel and restaurant operating requirements, including early mornings, mornings, daytime shifts, evenings, weekends and statutory holidays.

·        Starts as soon as possible

·        Benefits: Dental plan, Health care plan, Vision care benefits, Life insurance. Disability. Group medical benefits 100% of premium paid by the employer; disability and all life insurance premiums are 100% paid by the employee. Employee hotel stay rates subject to the availability.

·        1 vacancy

Languages: English

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year, or equivalent relevant experience.

Experience: 3 years to less than 5 years of experience in commercial food preparation and cooking.

Certification: Safe Food Handling Certificate.

On site: Work must be completed at the physical location. There is no option to work remotely.

Work setting: Restaurant, Lounge, Hotel.

Responsibilities and Tasks

·        Prepare and cook complete meals and specialty dishes, including soups, sauces, salads, vegetables, meat, poultry and fish dishes, according to established recipes and the hotel’s menu requirements.

·        Prepare, season, cook, garnish and plate food while maintaining consistent taste, portion sizes, presentation and quality standards.

·        Coordinate the preparation and cooking of assigned dishes to ensure orders are completed accurately and served within required timeframes.

·        Prepare food for regular restaurant service, hotel guests, special functions and banquets as assigned.

·        Follow the menus, recipes, preparation standards and kitchen procedures established by the Head Chef.

·        Assist the Head Chef with menu implementation and suggest practical improvements to existing recipes, preparation methods and food presentation.

·        Provide guidance and instructions to cooks on the preparation, cooking, garnishing and presentation of assigned dishes and perform supervision and training activities.

·        Demonstrate appropriate cooking techniques and the safe use of kitchen equipment to cooks when required.

·        Monitor the quality, freshness and proper storage of ingredients used in assigned food preparation activities.

·        Assist with identifying ingredient and kitchen supply requirements and communicate replenishment needs to the Head Chef.

·        Prepare dishes according to customers’ disclosed food allergies, intolerances and special dietary requirements, following established food safety procedures.

·        Maintain cleanliness and sanitation of workstations, utensils and equipment, and comply with applicable food safety and workplace health and safety requirements.

·        Follow procedures for food rotation, storage, temperature control, portioning and minimizing food waste.

·        Work collaboratively with the Head Chef and cooks to maintain efficient kitchen operations during busy service periods.

·        Perform other related culinary duties consistent with the Chef position and assigned by the Head Chef.

Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods. Bending, crouching, kneeling.

Personal suitability: Dependability and reliability. Effective communication and interpersonal skills. Flexibility and initiative. Organization and attention to detail. Teamwork and cooperation. Ability to coordinate assigned kitchen activities and provide practical guidance to cooks. Commitment to food quality, cleanliness and safe food handling.

How to apply

By mail: 5011-66 Street, Bonnyville, AB, T9N 2L9

By email: HR@westcorp.net

What you must include in your application: Cover letter

What might be required by the employer later in the hiring process: References attesting experience. Letter of recommendation